Bacon roasted cabbage steaks are a two-ingredient showstopper — thick cabbage rounds roasted until the edges deeply caramelize while chopped bacon crisps right on top. They look impressive, taste even better, and run about 35 minutes start to finish. This is the vegetable side that meat-lovers go back for twice.
Forget everything you thought you knew about boring, boiled cabbage. We’re taking this humble vegetable and turning it into a show-stopping side dish that will have everyone asking for seconds. By slicing the cabbage into thick ‘steaks’ and roasting it at high heat, the edges become wonderfully caramelized and sweet, while the center stays tender. Top it with crispy, salty bacon, and you have a low-effort, high-reward dish that’s perfect for a busy weeknight but impressive enough for company.
Ingredients
• 1 medium head green or red cabbage, about 2 lbs / 900g (31.7 oz)
• 2 tablespoons (30 ml) avocado oil
• 4 slices bacon, about 4 oz / 115g, chopped
• Salt and freshly ground black pepper, to taste
Instructions
1. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. Remove any wilted outer leaves from the cabbage. Trim the very bottom of the stem, but keep the core intact to hold the slices together. Place the cabbage flat-side down and slice into 1-inch thick rounds or ‘steaks’.
3. Arrange the cabbage steaks in a single layer on the prepared sheet pan. Drizzle with avocado oil, then use your hands or a brush to coat all sides.
4. Scatter the chopped bacon evenly over the top of the cabbage. Season generously with salt and freshly ground black pepper.
5. Roast for 20-25 minutes, until the cabbage is tender-crisp, the edges are deeply caramelized, and the bacon is cooked to your liking.
6. Serve immediately and enjoy!
Nutritional Information
• Please note: The provided is an estimate and will vary based on the exact and portion sizes used. Per serving (approximate): Calories: 220kcal | Fat: 18g (0.63 oz) | Carbohydrates: 10g (0.35 oz) | Fiber: 4g (0.14 oz) | Sugar: 5g (0.18 oz) | Protein: 7g (0.25 oz)
Pro Tips
• for Perfect Roasted Cabbage
• Don’t overcrowd the pan. Give the cabbage steaks plenty of space to ensure they roast and caramelize rather than steam.
• Keep the core intact when slicing. This is the secret to holding the beautiful ‘steak’ shape together while it bakes.
• Add other seasonings before baking for more flavor. A sprinkle of garlic powder, onion powder, or red pepper flakes works wonderfully.
• For even crispier bacon, you can give it a quick 1-2 minute pan-fry before scattering it over the cabbage.
FAQ
Q: How do I keep my cabbage steaks from falling apart
A: The secret is to trim only the very bottom of the stem but keep the core intact. The core holds the cabbage leaves together, allowing you to slice and roast them as whole ‘steaks’.
Q: Can I make this recipe vegetarian
A: Absolutely. Simply omit the bacon. To add more flavor, you can sprinkle the cabbage with garlic powder, onion powder, or red pepper flakes before roasting, as suggested in the pro tips.
Q: Why are my cabbage steaks steaming instead of roasting
A: This usually happens when the pan is overcrowded. Make sure to arrange the cabbage steaks in a single layer with plenty of space between them. This allows hot air to circulate, which caramelizes the edges rather than steaming the cabbage.
Q: How do I know when the cabbage is perfectly cooked
A: The cabbage is done when it is tender-crisp, the edges are deeply caramelized and browned, and the bacon is cooked to your liking. This should take about 20-25 minutes at 400°F (200°C).
Pro Tips
- Trim the very bottom of the stem but keep the core intact when slicing the cabbage into 1-inch steaks — the core is what holds each round together on the pan.
- Give the steaks plenty of space on the sheet pan; crowding makes them steam instead of caramelizing at the edges.
- Drizzle with the avocado oil and coat all sides with your hands or a brush so the rounds roast evenly and the salt and pepper cling.
- For even crispier bacon, give the chopped bacon a quick 1–2 minute pan-fry before scattering it over the cabbage steaks.
- Season beyond salt and pepper with a sprinkle of garlic powder, onion powder, or red pepper flakes before the pan goes into the oven.
Frequently Asked Questions
Are bacon roasted cabbage steaks keto?
Yes — each serving has 10 g of carbs with 4 g of fiber (6 g net), plus 7 g of protein and 18 g of fat from the bacon and avocado oil.
How thick should I slice cabbage steaks?
About 1 inch thick — thick enough to hold their shape while roasting at 400°F / 200°C for 20–25 minutes until tender-crisp.
Why do my cabbage steaks fall apart?
The core was likely cut away. Leave the core intact when slicing — it anchors the layers together while the steaks bake.
Can I use red cabbage instead of green?
Yes — the recipe works with either green or red cabbage, a medium head of about 2 lbs / 900 g. Roast until the edges are deeply caramelized.
Recipe card below.
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Bacon Roasted Cabbage Steaks
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Line a large, rimmed baking sheet with parchment paper for easy cleanup.
- Remove any wilted outer leaves from the cabbage. Trim the very bottom of the stem, but keep the core intact to hold the slices together.
- Place the cabbage flat-side down and slice into 1-inch thick rounds or 'steaks'.
- Arrange the cabbage steaks in a single layer on the prepared sheet pan.
- Drizzle with avocado oil, then use your hands or a brush to coat all sides.
- Scatter the chopped bacon evenly over the top of the cabbage.
- Season generously with salt and freshly ground black pepper.
- Roast for 20-25 minutes, until the cabbage is tender-crisp, the edges are deeply caramelized, and the bacon is cooked to your liking.
- Serve immediately and enjoy!
- Don't overcrowd the pan. Give the cabbage steaks plenty of space to ensure they roast and caramelize rather than steam.
- Keep the core intact when slicing. This is the secret to holding the beautiful 'steak' shape together while it bakes.
- Add other seasonings before baking for more flavor. A sprinkle of garlic powder, onion powder, or red pepper flakes works wonderfully.
